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vitello tonnato recipe

Vitello Tonnato Recipe

Vitello Tonnato is a classic Italian dish featuring tender, cold slices of veal topped with a creamy tuna sauce. It’s perfect for gatherings, bringing a taste of Italy to your table.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 people
Course: Appetizer, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

  • For the Veal:
  • 2 lbs veal sirloin or loin
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 1 cup water
  • 1 celery stalk chopped
  • 1 onion quartered
  • 2 bay leaves
  • ½ cup white wine
  • For the Tuna Sauce:
  • 1 can 5 oz tuna, drained
  • ½ cup mayonnaise
  • 2 tbsp capers drained
  • Juice of 1 lemon
  • 1 tsp anchovy paste optional
  • Salt and pepper to taste
  • Optional Garnishes:
  • Capers
  • Lemon slices
  • Fresh herbs basil or parsley

Method
 

  1. Prepare the Veal:
  2. Season the veal with salt and pepper.
  3. In a large pot, heat olive oil over medium heat. Add veal and sear on all sides.
  4. Add water, celery, onion, bay leaves, and white wine to the pot.
  5. Bring to a simmer, then cover and cook on low for 1.5 to 2 hours until tender.
  6. Once cooked, let the veal cool in the broth.
  7. Make the Tuna Sauce:
  8. In a blender, combine tuna, mayonnaise, capers, lemon juice, and anchovy paste (if using).
  9. Blend until smooth, adding salt and pepper to taste.
  10. For extra flavor, mix in a couple of tablespoons of the veal broth.
  11. Assemble the Dish:
  12. Once the veal has cooled, slice it thinly.
  13. Arrange the slices on a platter and cover with the tuna sauce.
  14. Garnish with capers, lemon slices, and fresh herbs.
  15. Refrigerate for at least 1 hour before serving.

Notes

For the best flavor, prepare Vitello Tonnato a day ahead. This allows the flavors to meld together beautifully.
Serve chilled with a simple salad or crusty bread.